Ingredients
2 cups cooked rice (white or brown)
1 pre-cooked rotisserie chicken, shredded
1 can (15 oz) whole kernel corn, drained
1/4 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
1 jalapeño, thinly sliced (or to taste)
Juice of 1 lime
1 tbsp olive oil
2 tsp chili powder
1 tsp ground cumin
Salt to taste
Optional: avocado slices or Greek yogurt as a substitute for richer dressings
Instructions
Preheat oven to 375°F (190°C) and place corn cob slices on a baking sheet. Roast for 10-12 minutes until slightly charred.
Warm cooked rice in a pan or microwave.
In a large bowl, combine rice, shredded chicken, and charred corn.
Add chili powder, cumin, and a pinch of salt. Toss to mix.
Transfer rice-chicken-corn mixture to bowls. Top with cotija cheese, chopped cilantro, jalapeños, and a drizzle of lime juice.
Optional: Add avocado or Greek yogurt for extra creaminess.
Serve immediately.
Notes
Use any fully cooked rice (white, brown, or even quinoa for a twist).
If you cannot find cotija cheese, use feta or vegan cheese as an alternative.
For a vegan version, omit the cheese and use a vegan protein substitute instead of chicken.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 15
- Category: Quick Chicken
- Method: Stovetop, Roasting
- Cuisine: Mexican-American
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg